In a large mixing bowl, grate two potatoes.
Dice the onion into small slices and add to the bowl.
Add the pork mince to the bowl.
Finally, add the seasoning of salt, black pepper and all spice.
Use your hands to combine the mixture together.
Scoop out a handful and shape into burger patty size placing on a tray and repeat until all the mixture is used.
Place the tray in the fridge to firm up for about 30mins.
Pour 3 liters of oil into the deep fat fryer and heat up to 180°C/356°F.
While the oil is heating, mix the flour, corn starch, salt, pepper in a large mixing bowl.
Gradually add the fizzy water while mixing until mixture is of a cream consistency.
Take the pasties out of the fridge and dunk in the batter.
Once the oil is up to temperature, place the pastie slowly in and away from you to avoid any oil splashes.
Fry for about 3 mins and then flip the pastie with tongs or similar.
Cook for another 3 or until golden brown.
Once time is up, shake off any excess oil and rest on kitchen paper on a plate and pat dry.
Add additional salt and pepper.
Enjoy!